Let’s check out the history of coffee in Vietnam.
Coffee was first introduced around 1875 by the French. Coffee production grew
in the early 20th century, but production was interrupted because to the
Vietnam War.
Production
of coffee continued after the end of the Vietnam War, but it was slow. It
wasn’t until 1986 when privately owned businesses were permitted to work again,
did the coffee production increase. Around this time, many major coffee
companies in Vietnam were established. By the late 1990s, Vietnam became the
world’s second largest coffee producer.
Robusta coffee beans are about 97% of the Vietnam's
coffee production. Recently, Vietnam has been focusing on spreading the growth
of Arabica beans to provide exporters a higher quality coffee bean.Vietnam also
produces mixed coffee beans and a specialized coffee bean called cà phê chồn,
known as weasel coffee.
Coffee in Vietnam is grown in the various region. In the Central Highlands containing DakLak, Gia Lai,
Kontum, Lam Dong, Boun Me Thuot. Coffee is also produced in the Southeast
region containing Dong Nai, Ba Ria-Vung tau, Binh Phuoc, and in the central
coastal region. Coffee in Vietnam is different as they blend various coffee
beans while balancing the coffee’s body and acidity level, to create unique
flavors. Condensed milk is use as a replacement for milk because it is easier
to find and store. Condensed milk also makes a great sweetener.
Vietnam exports more than 1.8 million tons of coffee
yearly, no wonder it is the number two exporter for over 20 years! Be on the
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Sources:
Did you know in Chinese folk medicine, aromatics and
herbs were used in religious rituals? Religious rituals in China used aromatics
such as fragrances and essential oils. Aromatics oils and herbs were also used
to improve health in traditional Chinese medicines. Written within an internal
medicine book, by Huang Ti, showed that aromatic oils played an essential part
in Eastern medicine. This book is still being used a guide in today's Eastern
medicine. 
